Saturday, July 17, 2021

Tricorn Methods

 

We bought 6 ears of corn when it was available at the unbelievable price of 5/$1.00. When I buy vegetables fresh like this, I like to use them up soon, so we've each had an ear of corn for the past 3 nights, and I realized that we'd cooked them differently (and successfully) each time!



The prep was the same - cut off the tasseled end, soak in water for 20 minutes whilst still in the husk, and then

1) cook on the grill for 15 minutes, turning occasionally

2) microwave on a plate, husks and all (6 minutes for two pieces)

3) bake in the oven in an ovenproof vessel for about 20 minutes.



Once cooked, in whichever of these ways you choose, cut off a section at its biggest point closest to the end, grab the silk end at the other end (much narrower) and squeeze hard (you may have to use oven mitts), just like squeezing the last bit of toothpaste out the tube until the corn slides out, unhusked and silk free (I learned this from my husband, so can't take credit).

Mmmm, mmmm, yummy! No butter needed.





2 comments:

Shelley Burbank said...

I JUST read about that de-silking method in a Sandra Brown book I was reading!

Deb said...

Try it! It's brilliant (though I've never really been bothered by the silk strands enough to think it needs a solution). It's elegant.